Pumpkin Pie from scratch baked Pumpkin Filling

Okay, I'm going to one up Rattrapper with a few tweeks!

First, heat up 2 cups of thawed pumpkin in a saucepan, boiling out the excess moisture. Now, try this!

Cooking spray (for pie crusts)
2 graham cracker 9 inch pie crusts.
2 large eggs.
3/4 cup molasses.
1/2 teaspoon potassium salt aka salt substitute, such as No Salt.
1 teaspoon pumpkin pie spice OR
1 teaspoon each cinnamon, nutmeg, ginger and allspice.
12 oz can evaporated (condensed) milk.

Marshmallows or marshmallow cream (for pumpkin marshmallow pie).

Combine all ingredients except marshmallows or marshmallow cream, adding evaporated milk last.

Spray the pumpkin crust with cooking spray. Let spray soak into crusts, then pour ingredients into pie crusts.

Bake pies in middle of oven at 425 degrees Fahrenheit. At 15 minutes, reduce heat to 400. Continue for another 40 minutes, then check the center of pies. Knife or fork should come out clean. If not, keep baking until it comes out clean. For pumpkin marshmallow pies, when the knife or fork comes out clean, turn off oven and place 15 to 20 marshmallows on pies, and let it sit in turned off oven for about 5 minutes. Check and keep monitoring pies until marshmallows or cream carmelize on top. Remove pies, and place on cooling racks.

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